Chocolate Waffle Cookies

My mother-in-law gets a bi-monthly magazine called Reminisce, and when she finishes with them, she passes them along to me. Among other cool articles, these magazines are packed with nice full-colour recipe cards, one of which I am about to "toot my own trumpet" about. This is from the January/February 1998 issue.

Wafflecookies

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CHOCOLATE WAFFLE COOKIES

• 1/4 cup butter or margerine; softened
• 6 tablespoons granulated sugar
• 1 egg
• 1/2 teaspoon vanille extract
• 1 square (1 oz) unsweetened chocolate; melted
• 1/2 cup all-purpose flour
• 10X confectioners' sugar 

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla until light and fluffy. Blend in chocolate. MIx well. Drop by rounded teaspoonfuls 1 inch apart on preheated waffle iron. Bake for 1 minute. Remove to wire rack to cool. Dust with confectioners' sugar.

Yield: about 1 1/2 dozen

I found this to be a very easy recipe. The batter is not thin like regular waffle batter, and I am lucky to have a very small ice-cream scoop with a disher, which makes for less finger-licking, but less mess also.

For anybody who is wondering, yes, you close down the waffler just like ordinary waffles. Mine is a Belgian waffler, but I suspect an ordinary waffler would work just as well. As for dusting with the sugar, I highly advise getting a mesh sifter. I had to improvise with the sieve-part of my espresso machine, but will be picking up a proper sifter soon.

I am thinking these cookies would also be good topped with a scoop of ice cream and drizzled with chocolate syrup.